A hearty and creamy lentil stew with the earthy flavors of celery root and a hint of garlic.
Peel and dice the celery root into small cubes.
Cut the celery root into uniform pieces to ensure even cooking.
In a large saucepan, combine the diced celery root, lentils, garlic cloves, bay leaves, soy milk, and white pepper.
Stir the mixture occasionally to prevent sticking.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook until the lentils are tender, about 35-40 minutes.
Keep the lid slightly ajar to allow steam to escape.
Remove the bay leaves and use an immersion blender to partially puree the stew, leaving some texture.
Blend to your desired consistency for a creamier or chunkier texture.
Stir in the chopped parsley and adjust seasoning to taste before serving.
Serve the stew hot with a garnish of fresh parsley for a vibrant touch.
